Mmmmm. Pie. I love pie. I have a not so secret dream to open my own pie shop which may or may not be partly inspired by the amazing show Pushing Daisies. If you have never seen it, get on it!
I love rhubarb season. My mom always grows fresh rhubarb in our family garden. It has this amazing tart flavour that balances the sweetness of the strawberries. I looked around online for some other pie recipes for inspiration. A lot of them had lemon zest, cinnamon and other additions to the filling. But I prefer the simple fruit and sugar filling. I don’t think you can improve on that perfection.
I made this pie last week and now I wish I had waited one more week because the small delicious Ontario strawberries just popped up in my grocery store. Oh well. I’ll just have to make another one. Also, yes there is a cat on that plate under the pie…
2 c. sliced rhubarb
3 c. sliced strawberries
1/4 c. sugar
2 1/4 c. all purpose flour
1/4 c. sugar
1/4 tsp. fine sea salt
1 c. (2 sticks) chilled Earth Balance butter sticks, cut into 1/4-inch cubes
1/4 c. (or more) ice water
Preheat the oven to 375°F.
Sliced the rhubarb and strawberries. Mix with the sugar in a large mixing bowl.
Prep the crust. Combine flour, sugar and sea salt in heavy-duty stand mixer fitted with paddle attachment. Blend on low speed. Add Earth Balance and mix on low speed until mixture is crumbly.
Sprinkle with 1/4 cup ice water and mix until the dough clings to paddle. Add more ice water by teaspoonfuls if the dough is dry.
Lay one layer of crust into a pie pan. Put the fruit in the pie crust and lay another pastry circle on top. Pinch the corners to close.
Cook for about 30-45 minutes, until you hear it bubbling inside and the pastry is brown. Enjoy!
Don’t forget you can follow The Antique Appetite on Twitter @antiqueappetite, friend me on Facebook AND subscribe to the blog by clicking the link on the right! Also I have a Pinterest page with links to some of my other favourite vegan recipes.
I will have to try it.